SHEFTALIA SAUSAGE
A Greek Cypriot sausage recipe I picked up whilst serving in the RAF in Cyprus.
Provided by robbenwick
Time 45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Wash the caul fat well under running cold water and place it in a bowl, add the lemon juice and leave for 10-15 minutes. Rinse and let it drain.
- In a medium sized bowl add the meat, onions, garlic, parsley, salt, pepper, cinnamon. Squeeze any excess water from the bread and add this to the rest of the ingredients. Mix thoroughly.
- Lay out the caul fat flat and cut it into square pieces about 7x7cm. Put about a tablespoon of the meat mixture in every piece of caul fat, fold in the outside edges and roll.
- Thread a metal skewer with 3-4 sheftalia lengthwise or with a special fork type skewer 4-5 sheftalia widthwise. Place the sheftalia on a charcoal barbecue, or under a preheated grill on high, and cook for 10-15 minutes turning them from time to time until they are cooked thorougly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love